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Composite Dishes DR. FOR FOOD COMPOSITON TABLES ´.O 8857 / 2010 2 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ CONTENTS page - Preface………………………………………………………………. 4 - Introduction………………………………………………………… 5 - Section One: Composition of Foods - Cereal and cereal products……………………………………… 11 - Bread and bread products……………………………………… 17 - Fruit……………………………………………………………… 19 - Vegetables………………………………………………………… 27 - Legumes………………………………………………………….. 32 - Nuts and seeds…………………………………………………… 33 - Meat, poultry and eggs………………………………………….. 38 - Fish……………………………………………………………….. 42 - Milk and dairy products………………………………………… 46 - Fats and oils……………………………………………………… 50 - Herbs and spices.………………………………………………… 52 - Beverages.………………………………………………………… 58 - Local fast foods………………………………………………….. 64 - Western fast foods……………………………………………….. 66 - Miscellaneous……………………………………………………. 68 - Section Two: Composition of Composite Dishes Consumed in Bahrain……………………………………………………………… 70 - Section Three: Proximate, Minerals, Sterol and Fatty Acids Composition of Local Food Commonly Consumed in Bahrain… 83 - References………………………………………………………….. 125 - Appendices…………………………………………………………. 129 - Fatty Acid Composition of Arabian Gulf Fish………………. 130 - Iodine Concentration in Foods………………………………… 135 - Cholesterol Content in Foods………………………………….. 137 - Index of Scientific Names of Foods…………………………… 139 3 FOOD COMPOSITON TABLES PREFACE This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain. Data on food composition can be used as a tool for nutrition education and to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, the availability of food composition data will help in studying the relationship between diet and disease, as well as assisting in the design and implementation of food regulations, particularly those associated with nutritional ingredients. There are some food composition tables available for use in this region; however, they are lacking in many foods consumed in Bahrain, especially ready-made foods (foods ready to eat and purchased in the market) and composite dishes (cooked dishes that are prepared at home). Therefore, an attempt was made to establish baseline data on the composition of foods commonly consumed in Bahrain. Dr. ABDULRAHMAN O. MUSAIGER Head, Arab Center for Nutrition 4 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ PREFACE INTRODUCTION This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain. Source of data and methods of evaluation Data on food composition can be used as a tool for nutrition education and 1. Food Composition Tables of Other Countries to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, Since the Arab Gulf countries depend mainly on imported foods (85-95%) the availability of food composition data will help in studying the some of the data for raw and processed foods was derived in their country relationship between diet and disease, as well as assisting in the design and of origin. The statistics for imported food were used as a tool to establish implementation of food regulations, particularly those associated with the origin of most of the food items available in these countries. The main nutritional ingredients. countries which export food to Arab Gulf were recorded. Then, the nutrient data on foods was extracted from the food composition tables from these countries. There are some food composition tables available for use in this region; however, they are lacking in many foods consumed in Bahrain, especially ready-made foods (foods ready to eat and purchased in the market) and 2. Direct Chemical Analysis composite dishes (cooked dishes that are prepared at home). Therefore, an A chemical analysis was carried out for more than 150 raw and ready-to- attempt was made to establish baseline data on the composition of foods eat foods and composite dishes in some Arabian Gulf countries. The commonly consumed in Bahrain. analysis was done mainly for proximate and mineral composition using standardized methods. A fatty acids profile was made and vitamins were analyzed for some foods and composite dishes. 3. Literature and Published Reports Some of the information included in this report was extracted from several published articles and unpublished reports (see the reference list). Data Dr. ABDULRAHMAN O. MUSAIGER included should be with full details of the sample and its method of Head, Arab Center for Nutrition preparation and analysis, and where the results were presented in minimum requirements (proximate and mineral composition) and in an acceptable form. 5 FOOD COMPOSITON TABLES Criteria for the selection of data from literature The following criteria were used when including data in these Food Composition Tables: Name of food Common name with local synonyms Source of food Name of country of origin or the source of the food analysed Sampling Number of samples Nature of sample (raw, prepared, etc) Ingredient list (for composite dishes and some ready-to-eat foods) Preparation Methods of preparation for the samples Methods of cooking (for composite dishes) Analysis Methods used for analysis with appropriate reference Methods of expression of results Statistical treatment of analytical values Expression of sample (purchased, edible portion, dry or wet matter) 6 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ 4. Determining the Composition of other Nutrients from the Recipe Programme Criteria for the selection of data from literature For composite dishes commonly consumed in Bahrain, an attempt was The following criteria were used when including data in these Food made to calculate the nutrient constituents of the composite dishes from Composition Tables: different food composition tables available for use in the Middle East, in order to compare the difference between analyzed and calculated nutrients in the dishes. In general, the values for protein, energy, fat, calcium and iron were lower than the values obtained by calculation using a Name of food Common name with local synonyms combination of food composition tables. Vitamins were excluded from the calculation because of the absence of data on vitamin contents for some Source of food Name of country of origin or the ingredients. However, we found that the calculations of the U.K. Recipe source of the food analysed Programme agreed with the analytical results. For this reason we decided to include the nutrient data for minerals and vitamins for Bahraini composite dishes in the current food composition tables. Sampling Number of samples Nature of sample (raw, prepared, etc) Since the nutrient database for recipes has only foods available in the U.K., Ingredient list (for composite dishes some values for ingredients may not be precisely correct. This may reduce and some ready-to-eat foods) the value calculation for vitamins and minerals a little; but will give a useful guide to the average dishes commonly consumed in Bahrain. Preparation Methods of preparation for the samples Methods of cooking (for composite The vitamin and mineral composition of 37 composite dishes consumed dishes) in Bahrain was calculated with data that had been published in the U.K. for all the ingredients. This was done by using the 'Recipe Programme' Analysis Methods used for analysis with available at the Food Research Institute, U.K. The exception to this was appropriate reference for watercress seeds, for which there was no information available in the UK Nutrient Database, and consequently the seeds were omitted from calculations in recipes 14 and 17 (Gellab and Hesso), as they only represent Methods of expression of results Statistical treatment of analytical a small percentage of the total ingredients in both dishes. The loss of water values and nutrients occurring during the cooking of the dishes was taken Expression of sample (purchased, into consideration when calculating the vitamin and mineral content of edible portion, dry or wet matter) the dishes. 7 FOOD COMPOSITON TABLES Presentation of Data Raw, processed and ready-to-eat foods The nutrient composition of raw, processed and ready-to-eat foods is presented in section one, which provides data for proximate composition, three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin, Niacin and Vitamin C) expressed per 100 grams of edible portion. Composite Dishes Composite dishes (and some ready-to-eat foods) are given in section two. Data on the composition of these dishes and foods is presented for Bahrain, Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is for proximate and mineral composition. However, detailed information is presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This mainly depends on the data available for each country. Appendices Information on the fatty acid profiles of fish commonly consumed in the Arab Gulf countries is included in the appendix section, as well as data on iodine and the cholesterol content of some foods. An index of the scientific names of foods was also included. Symbols used in the Tables Symbols - Not analyzed 0 None of the nutrient is present Tr Trace N The nutrient is present in significant quantities but there is no reliable information on the amount ND Not detected 8 ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا,ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ Presentation of Data Criteria for the unit of expression
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